Methods of Analysis for Functional Foods and NutraceuticalsAuthor:
Publisher: CRC Press
Publish date: April 2002
Provides the first compendium of analytical methods specifically for compounds significant to the functional foods and nutraceuticals industries Describes analytical methodology for nutritive and non-nutritive components Shows compounds in a variety of food matrixes Presents advanced methods of analysis for carotenoids, phytoestrogens, flavonoids, water soluble vitamins, and carbohydrates Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive components of functional foods and nutraceuticals. It also includes some components for which no acceptable methods of analysis are yet available. Organized by compound class, Methods of Analysis for Functional Foods and Nutraceuticals provides a central resource and a valuable reference for the analysis of well known functional food components, such as carbohydrates, lipids, and vitamins, and a unique resource for descriptions of the analytical methodology for non-nutritive food ingredients.